Lemon Chicken with Zucchini and Artichokes
A quick, bright skillet dinner with juicy chicken, tender zucchini, and artichoke hearts in a lemony herb sauce. Ready in about 20 minutes, perfect for a weeknight.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 38g
Ingredients
- 1.5 lb chicken breast
- 2 medium zucchini
- 1 can (14 oz) canned artichoke hearts
- 1 whole lemon
- 1 tsp dried rosemary
- 2 tbsp olive oil
Instructions
- 1
Slice the 2 chicken breasts into cutlets and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering.
- 2
Add the chicken and cook until golden and cooked through, about 4-5 minutes per side. Transfer to a plate and set aside.
- 3
In the same skillet, add the remaining 1 tbsp olive oil, 2 sliced zucchini, and 1 can drained artichoke hearts. Cook, stirring, until zucchini is tender and lightly browned, about 5 minutes.
- 4
Return the chicken to the skillet. Squeeze the juice of 1 lemon over everything and sprinkle with 1 tsp dried rosemary. Stir and cook for 1 minute until fragrant and heated through.
- 5
Serve hot, garnished with fresh parsley if you have it.
Tools you’ll need
- Large skillet
- Cutting board
- Knife
- Citrus juicer (optional)
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